Scottish Shortbread

Recipe by Steve_G
READY IN: 1hr 10mins
YIELD: 16 wedges




  • Set oven rack to middle position.
  • Preheat oven to 275°F.
  • Have two ungreased 8-inch cake pans ready.
  • Food Processor Method.
  • Cut the butter into 1-inch cubes, wrap it, and refrigerate.
  • Process the sugars for 1 minute or so, until the sugar is very fine.
  • Add the butter and pulse until the sugar disappears.
  • Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
  • Dump the mixture into a plastic bag and press it together.
  • Remove the dough from the plastic bag and knead it lightly until it holds together.
  • Electric Mixer or by Hand.
  • Use superfine granulated sugar for the best texture and be sure to soften the butter.
  • In a medium bowl, whisk together the sugars.
  • In a large bowl, cream the butter with the sugars until light and fluffy.
  • With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
  • If using the mixer, add the flour in 2 parts.
  • For Both Methods.
  • Divide the dough into 2 equal parts.
  • Pat each half into an ungreased 8-inch round cake pan.
  • Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
  • Prick the rest of the dough all over with the tines of the fork.
  • (this keeps the shortbread even and creates the traditional design).
  • Bake for 60-70 minutes or until pale golden (do not brown).
  • For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
  • Cool in the pans, on a wire rack, for 10 minutes.
  • Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
  • While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
  • Transfer the wedges to wire racks to cool completely.


“Simple perfection. Buttery and elegant.”